Caribbean Spoon Lobster Bisque

I love bisques because they have all the flavor from the lobster, shrimp or what ever you decide to make it from and all the veggies as well but is fine and elegant to serve. I highly recommend this choice for any formal reception. Is a sure way to impress your guests.

Step 1

3-pound live lobster, 1 medium onion, celery rib, carrot, vine-ripened tomato, head garlic, olive oil, chopped fresh tarragon leaves, chopped fresh thyme leaves, bay leaf, black peppercorns, brandy, dry Sherry, fish stock* (Made with the lobster heads) tomato paste, heavy cream, water

Fill a 6-quart kettle three fourths full with salted water and bring to a boil. Plunge lobster headfirst into water and cook, covered, over high heat 8 minutes. Transfer lobster with tongs to a large bowl and in a measuring cup reserve 2 cups cooking liquid. Let lobster stand until cool enough to handle. Working over a bowl to catch the juices, twist off tail and claws and reserve juices. Reserve tomalley and discard head sacs and any roe. Remove meat from claws and tail, reserving shells and lobster body. (Lobster meat will not be cooked through.) Coarsely chop meat and transfer to a bowl. Chill lobster meat, covered.

Step 2

Chop onion, celery, carrot, and tomato and halve garlic head crosswise. In a 6-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved lobster shells and body, stirring occasionally, 8 minutes. Add vegetables, garlic, herbs, peppercorns, brandy, and Sherry and simmer, stirring, until almost all liquid is evaporated, about 5 minutes. Add stock. Simmer mixture, uncovered, stirring occasionally, 1 hour.

Step 3

Pour mixture through a fine sieve into a large saucepan, pressing on and discarding solids. Whisk in tomato paste and simmer until reduced to about 3 cups, about 10 minutes. Add cream and simmer bisque 5 minutes. Simmer bisque, stirring, 2 minutes. (Bisque will thicken slightly.) Add lobster meat with any reserved juices and simmer bisque 1 minute, or until lobster meat is just cooked through. Season bisque with salt and pepper. Close your eyes... for the first taste...sip slowly and enjoy!!! 

Lets EAT with all our sences

Why are Apples, avocado, chocolate and raspberry routinely served as a love-inducing food. Both the color and the combo of sweet and sour lend itself to those states of amour. We often associate the foods we consume with our states of mind and this is when we put to use our natural instinctive.

For the color RED relates to passion, Is the color of THE ROOT Chakra,Earth, Physical identity, oriented to self-preservation. Located at the base of the spine, this chakra forms our foundation. It represents the element earth, and is therefore related to our survival instincts, and to our sense of grounding and connection to our bodies and the physical plane. Ideally this chakra brings us health, prosperity, security, and dynamic presence.

Eating by colors has a healing benefit to whats lacking in our daily life!

The ORANGE relates to our emotional identity, oriented to self-gratification. Is the second chakra, located in the abdomen, lower back, and sexual organs, is related to the element water, and to emotions and sexuality. It connects us to others through feeling, desire, sensation, and movement. Ideally this chakra brings us fluidity and grace, depth of feeling, sexual fulfillment, and the ability to accept change.

Mangoes are mainly used as a sweet ingredients and yet its sweet and sour flavor makes it ideal to use as a savory ingredient as well

The GREEN love and heart chakra our ability to love. Air, Social identity, oriented to self-acceptance. Is the middle chakra, related to love and is the integrator of opposites in the psyche: mind and body, male and female, persona and shadow, ego and unity. A healthy fourth chakra allows us to love deeply, feel compassion, have a deep sense of peace and centeredness. Emotional issues: Love, joy, inner peace. and chocolates

Cacao is the fruit from where chocolate is made is flavor is tangy and creamy. Chocolate naturally has a bitter flavor so ideally it can be prepared sweet, savory and spicy as well!

CHOCOLATE contains high levels of beneficial chemicals and antidioxants such as Seratonin, Phenylethylaminea, Pentamer and flavonoids. It is also high in essential trace elements, minerals and vitamins such as iron, calcium, potassium, vitamins A. B1, C, D, and E as well as many nutrients. Cocoa powder is also the highest known natural source of Magnesium.

Because it contains Seratonin and Phenylethylamine, chocolate can be good for mental health. These substances are 'mood lifting' agents which are released naturally into our system by the human brain when we are feeling happy or in love. Eating chocolate also releases Seratonin and Phenylethylamine into the system, thus (as all chocoholics know), when we are feeling down or depressed chocolate can provide a 'lift', instantly improving our mental state.
Studies indicate that a chemical found in chocolate called Pentamer help can protect against cancer.
Chocolate is very high in anidioxants in the form of flavanoids Also found in lesser amounts in tea, fruit and red wine, studies indicate they protect the heart and arteries from damage by free radicals.
Magnesium deficiency is linked with hypertension, heart disease, diabetes, joint problems and pre-menstrual problems, otherwise known as PMT or PMS. This condition is caused by a pre-menstrual drop in progesterone levels and it's this which precipitates the violent mood swings familiar to so many women (and their families). Adding magnesium to the diet has been proved to increase pre-menstrual progesterone levels, helping to reduce or even eliminate the problem.
There are benefits for men too, as well as the high Magnesium and flavanoids content which are beneficial for the heart, arteries and hypertension, studies indicate that the cocoa butter in high quality chocolate, although technically a 'saturated fat', does not fur up the arteries or contribute to high cholesterol levels.
CHOCOLATE is an unsurpassed nutritional source, providing high levels of vitamins, minerals and nutrients, a single chocolate chip can provide enough energy for the average man to walk about 170' or 50m. Napoleon carried chocolate with him on his campaigns and today most armies provide chocolate in daily ration packs for soldiers in the field. For over 100 years the British, army have issued soldiers with emergency or 'Iron Rations' of chocolate, containing very high levels of cocoa (80%+), for use in emergencies. Each 'iron ration' of 8oz's – 227g of chocolate can not only provide enough nutrition to keep a soldier going for 7 days or more, it also helps keep up moral in difficult circumstances.

Our body will scream to consume those flavor, colors and or qualities that a particular food naturally has. So when it said that we eat with our eyes is not only true but often our feelings or moods are a major decision maker! 

COOKING CLASS IN GAIA'S ECOLOGICAL CULTURAL CENTER

A CARIBBEAN & CALIPSO NIGHT

CARIBBEAN COOKING CLASS AND DINNER WITH CALYPSO MUSIC

Caribbean Spoon took the pan and pot to the streets as first of a series of cultural community events Caribbean Spoon inaugurated a community effort to get together, learn and dance to our hearts content. The turn out was not exactly what we expected but we certainly had fun and enjoy the company of those that came to learn and enjoy!!!! Picture speak Lauder that words.....enjoy!

Our Inspiration GAIA mother earth empowering, respecting, abundance and love lot of it!

GAIA Ecological Cultural Center in Playa Chiquita, Puerto Viejo,  South Caribbean Coast COSTA RICA

Organic bountiful basket.

It was my pleasure to take part of this Beautiful event and community effort.

we started to cook early and quietly! 

knifes, chopping boards, 

Onions, carrots and red peppers for the Caribbean Sauce.

Sharing some history of my passion for cooking

The MAIN ingredient for the night " Fresh Coconut Milk"

Milking the grated coconut

stirring the rice and getting ready for the rice & peas! This is the roots way, on an open fire!

Making the Ginger Ale, boiling sliced ginger

We fried the fish fillets in coconut oil but olive oil is also a good choice!

We cover the fish with yucca flower for this amazing golden result

The result was scrumptiously delicious!!!

For reservations and more information email at bisswanda@gmail.com or call me 8991 1603 hope you enjoy it!!!! Bless

MEXICAN Inspiration red snapper Ceviche

I love Mexican food in so many way I can´t explain. All the ingredients involved in this recipe are just so mouth watering that I could´t help but try them and see what will happen. See in Caribbean Costa Rica we use marlin as the ultimate fish for ceviche somehow I don´t feel it takes the flavor as well as many other fishes I have had for example in ....daaa yes you guess Mexico. So in this recipe I am trying Red Snapper for it is the most popular fish in the are the one the local fisher man bring home every day and is white meat am sure will take the flavors beautifully.

First step # 1

This are most of the ingredients I will use for the Mexican Ceviche. Red Snapper fillet, Red Onion, red sweet pepper, lemon juice, orange juice, mango, avocado, jalapeño peppers, cilantro, salt and pepper to taste.

 I chopped all ingredients fine, the red onion I slice the quarter just for presentation which does make a big difference in the flavor as well. Just buy looking at this color I already know this is healthy as well as gorgeous. I marinate the fish cut in small squares in the lemon and orange juice. half/half.

This looks gorgeous doesn´t it?

The avocado is added at the end so it doesn't get mushed while turning.You let ir sit for about 30 min on the fridge than you mix well so all ingredients get the flavors and when you are ready to serve you add the avocado. Avocados need to be handle with care so they don´t loose their pretty texture. I cut them on their peel which you do by holding them on the palm of your hand and making checkers with the knife than you take a spoon and scoop it out right on to the dish or in this case ceviche bowl!!

Benefits of Lemon

	This is another fruit that has been known for its therapeutic properties for generations. It is also a root of any home remedy and is normally used to help the stomach ( because they have special cleansing effect). Lemon is one of the fruits that would strengthen your immune system. If you have flu or colds, try drink lemon juice. It will relieve the symptoms as well as halt the progress of most infection. Why ? Because of its antibacterial and antiviral properties. Benefits of Lemon: 1. Lemon act as blood purifier and improves the body’s ability to get rid of toxins. 2. Lemon fruit is excellent in fighting disease that's related to infection. 3. Buy lemon to get rid of certain insects. It’s mother nature’s version of insecticides and will help to repel mosquitoes and flies 4. Some people love antiseptics and would apply it to their skin whenever they have the smallest cut. The good news is you can use lemon on cuts too since it's nature's antiseptics. Not only that, because of its styptics property, it is said that lemon could be applied on cuts to stop bleeding. 5. Drinking lemon juice is useful for people with heart problem - because of its high potassium content http://www.oohoi.com

Fresh Fish from the Local Fisherman

Barington is a fisherman at heart. He is one of the few local fisherman that really goes fishing every day. He is not everyday lucky at sea but when he is we are for sure the first ones to purchase the catch of the day! Today we got lucky with a 4 kilo Red Snapper the most commune fish in our area and the most delicious as well.

1st The good thing about Barington as well is he is the best at "filetear" cut the fillet from the fish he sells. Here is a picture demostration of his perfection on what he does. The secrets he tells me is a sharp knife. First he gets rid of the scales which are quiet thick.

2nd) he beggins to cut by the stomack. he has already cleaned the fish at sea so all the insides are out.


3er he cuts the along the spine of the fish down to the tail. he marks the fillet and than he cut closer to the bone untill he removes the fillet. The only thing left is the skeletomg and head. voila.

 I than proceeded to marinate with olive oil, garlic, salt and pepper ready for the grill. I keapt the skin on the fillet to better handle it on the grill and I believe it keeps better its moist and is more tender and testier.

 

The head and bones made a delicious consome to make a bnice and hearty fish soup. I make it with tomatoes, some veggies and all the herbs I can find this time a splash some vodka and it turn out delicious!! Ideally would be saffron but since is very expensive and not easy to find. <3 PROVECHO

Garifuna Dance and Percussion Presentation and Workshop - Taller y Presentacion de Danza y Percusion Garifuna - Restaurante TAMARA

An event organized and cater by Caribbean Spoon Catering Service in Puerto Viejo Center!!!! Always in pro of the production, presentation and propaganda of Afro Caribbean cultural  events.

---

Caribbean Spoon Cooking Class

African Diaspora

Over a period of almost four centuries, four million Africans were transported to North America and the Caribbean Islands in the Atlantic slave trade. Captured from their homeland and separated from their tribes and families they were enslaved in a new world, where all familiar customs were absent.

The African Diaspora is the story of how Africans, though scattered & dispersed, managed to retain their traditions and reform their identities in a new world. Elements of African culture such as religion, language, and folklore endured and were their links to their past lives. In the process of Americanization, Africans formed another culture known as Afro-Americans or Creoles.

 

About Caribbean Spoon  Our Mission

Caribbean Spoon Cuisine is dedicated to the promotion of the food ways and related issues of culture of people of African descent around the Caribbean coast of Costa Rica. Caribbean Spoon Cuisine will document, and by extension, teach about the diverse cuisines of the African Diaspora and out of necessity African, Indigenous, and European foodways that left their indelible marks upon them.

Today’s Menu

SALAD

• Green papaya salad with a citrus ginger vinaigrette

MAIN COURSE

• Pargo fish fillet with a coconut cream Caribbean sauce

• PATACONES from green fried plantains

• ButteRnut Squash puree

• Whole wheat rice with vegetable broth and lemon grass aroma

DESSERT

• GRILLED pineapple with vanilla ice cream and a ginger rum sauce

BEVERAGE

• Traditional Ginger Ale

Caribbean Spoon Catering Service will have the honor to cook for NONPALIDECE reggae band members from Argentina KENYATTA HILL from Jamaica and memebers of PURE FEELING from Brazil

We will cater during their visit to South Caribbean Coast while they spend chilling time at well known PLAYA CHIQUITA LODGE where they have been staying since the first time they visit the area ten years ago. Also the stage scenario of their las video was shot at the beaches of Manzanillo and Playa Chiquita!! Neighbors of Playa Chiquita will enjoy a private acoustic concert in the stage of PLAYA CHIQUITA LODGE where friends, family will enjoy their tunes in the comfort of our own town!! Big up boys!! Enjoy your meal cooked with LOVE

Caribbean Spoon Catering Service

Caribbean Spoon offers private catering to small groups of 10 or people or more. Don´t wanna deal with the waits and crowds and just wanna have a taste of the Caribbean food and flair!!! Here we have Macarella en escabetch,

Three veggie delight Sweet potaoes, chayote and carrots with a garlic butter sauce

The all so delicious "Patacon pizao" fried green plantains!!!

Our own delicious Caribbean Coconut sause over fish fillet just like the clients want it!!

I love colors and this is a presentation I love for our salads. This one is a simple carrots, cucumber and red pepper with a citrus vinaigrette sauce!!!

Macarella in a scabetch sauce!!!

The three veggie mix close up picture

All served in a Caribbean setting with soft easy atmosphere. Food served on time and hot & delicious!!!